• Presdough 270 SB – is a shea-based product launched in November by the Dutch manufacturer of high-quality oils and fats, IOI Lodgers Croklaan Europe, and represents a healthier alternative to palm oil with excellent properties for bakery and pastry products .
According to the Dutch researchers, Presdough 270 SB is very suitable for puff pastry products, croissants or Danish croissants. This fat helps the product to develop better than when using palm oil, to form a crispy crust of a suitable yellow-brown color, essential qualities for pastry and bakery products.
At the same time, this non-hydrogenated fat is healthier than palm oil, it can reduce the saturated fat in the dough by up to 40% and the total fat by up to 20%, while maintaining the desired flavor and texture and creating additional volume in the products of pastry.
According to Innova Market Insights, "Launches of low-fat bakery and pastry products have grown at an average annual rate of 15,5% since 2012," while the number of products made with palm oil is increasing annually. However, a growing number of bakers and pastry chefs in Europe are looking for healthier and less expensive alternatives to palm oil.
"When our research team developed Presdough 270 SB, the goal was to exceed the functional and sensory properties of palm oil while reducing saturated fat," explains Renee Boerefijn, innovation director at IOI Lodlers Croklaan.
"Presdough offers an excellent consumer experience in terms of aroma, texture, appearance and taste. The product exceeds existing performance in terms of functionality and nutrition and is very cost-effective.”
